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Nicki's Vegan Jambalaya

Updated: Nov 21, 2019

- Preparation time: 15 minutes

- Cook time: 40 minutes

- Servings: 6

- Source: Nicki's experiments

This is a simple but very tasty vegan jambalaya recipe. A great one pot dish, once you've chopped, the cooking takes care of itself. Nutritious, delicious and very low in fat, this is a truly satisfying dish and a great crowd pleaser.

Note: Perfect for putting in the middle of the table and tucking in.

Will keep in a sealed container in the fridge and stay fresh and tasty for up to 5 days.

Can be enjoyed hot or cold.


Nutritional info

Calories: 305

Fat: 4.1g

Saturated fat: 0.5g

Carbs: 53.9g

Sugar: 4.8g

Fiber: 9.5g

Protein: 13.8g

Salt: 273mg



  • 1 red onion

  • 3 cloves of garlic

  • 0.75 red bell pepper

  • 0.75 green bell pepper

  • 1.5 carrot

  • 600g chopped tomatoes

  • 3 tbsp soy sauce

  • 3 tsp dried oregano

  • 1.5 tsp thyme

  • 1.5 tsp garlic powder

  • 1.5 tsp onion powder

  • 3 tsp cumin powder

  • 1.5 tsp paprika

  • 0.75 tsp ground black pepper

  • 0.75 tsp cayenne powder

  • 300g uncooked rice (I use easy cook brown rice)

  • 1.13 litre good quality broth

  • 270g canned or cooked chickpeas

  • 270g canned or cooked kidney beans

  • 270g frozen garden peas

  • Chopped fresh parsley

  • Wedge of lime



  1. Chop all of the veg and cook with a little oil over a medium-high heat for 5 mins

  2. Add the tinned chopped tomatoes and cook another 5 mins

  3. Add the soy sauce and the spices and stir well

  4. Add the rice and the stock and bring to the boil. Cook over a low-medium heat to allow the flavours to really fuse for 20-25 mins or until the rice is cooked

  5. Add chickpeas, beans and peas then stir and cook for 1 to 2 mins more

  6. Serve with some chopped fresh parsley and a wedge of lime on top (optional)

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